I was always a biscuit lover growing up, of course in our household the only biscuits I ever remember other than the numerous amounts of Christmas Choice assorted biscuits was Eet Sum more.
We always have eet sum more in our household it was easier I guess, because eet sum mor is eggless, of course now that I am older, I refuse to eat Eet sum more.
When I haven’t made a snack to go with my dad’s evening tea, he tortures me by digging into his hidden box of Eet sum more. A little bit unfair if you ask me!
I came across this recipe on The Loving it Vegan’s website and seeing as I am currently in love with her website I knew I had to try it out.
The final verdict, delicious and I could not get enough. The cookies were deliciously gooey and yet crunchy at the same time.
For the first time in a really long time, I actually had chocolate chips laying in the cupboard. Normally when I crave chocolate, I quietly nibble on my baking stash and hey presto the craving is gone.
My parents liked these cookies, they didn’t last that long in the cookie jar.
- 112g x butter.
- 1 x cup light brown sugar.
- ¼ x cup soy milk.
- 1 x tbsp. vanilla essence.
- 2 x cups cake flour
- 1 x tsp baking powder.
- 1 x tsp bicarbonate of soda.
- 2 x tsp corn starch.
- ½ x tsp salt.
- 1 x cup chocolate chips.
- In your mixer, cream the sugar and butter together, till light and fluffy.
- Add the soy milk, vanilla essence and whisk to combine.
- Sieve in the cake flour, baking powder, bicarbonate of soda, salt and corn starch and mix till everything is well combined.
- Fold in the chocolate chips and ensure that they are evenly spread throughout the batter.
- Break off pieces of the dough and shape into balls.
- Place on a greased baking tray.
- Pop into a preheated oven and bake at 180 degrees for 20 minutes or until the bottoms of the cookies are lightly golden brown.